Spicy salad for the festive table with an unusual combination of ingredients - asparagus, melon, ham and mushrooms.
Cut off the stiff ends of the asparagus, blanch with salt and sugar to taste.
Saute mushrooms in olive oil.
Cut the pulp of the melon into cubes. Cut the jamon into strips and roll into rolls.
Evaporate cognac by a third, add butter, let it melt, add a drop of balsamic vinegar. Put the resulting sauce on a plate, spread the asparagus, jamon and melon.